Lets compare vitamin content per 14 ounces of Baked Red Potatoes vs Fiddlehead Ferns:
Baked Whole Red Potatoes have 3.6 times more Vitamin B1 than Raw Fiddlehead Ferns.
While Raw Fiddlehead Ferns contain 181 times more Vitamin A, 4.2 times more Vitamin B2, 3.1 times more Vitamin B3 and 2.1 times more Vitamin C than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Fiddlehead Ferns have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Baked Red Potatoes vs Fiddlehead Ferns:
Baked Whole Red Potatoes have 1.5 times more Potassium than Raw Fiddlehead Ferns.
While Raw Fiddlehead Ferns contain 3.6 times more Calcium, 1.8 times more Copper, 1.9 times more Iron, 2.9 times more Manganese, 1.4 times more Phosphorus and 2.1 times more Zinc than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes and Raw Fiddlehead Ferns have similar amounts of Magnesium and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Baked Whole Red Potatoes have 2.6 times more Energy and 3.5 times more Carbohydrate than Raw Fiddlehead Ferns.
While Raw Fiddlehead Ferns contain 2 times more Protein than Baked Whole Red Potatoes.
Both Baked Whole Red Potatoes as well as Raw Fiddlehead Ferns have insufficient amounts of Fat, Cholesterol, Glucose and Sucrose in 14 oz.